Lobster Mac 'n Cheese

I know I claim to make mostly healthy dishes.  Be forewarned, this is NOT one of them! 

Years ago, dear husband and I took a trip to San Diego, where we went to eat at a romantic restaurant on a pier over the harbor.  I don't normally eat pasta, much less macaroni and cheese.  But dear husband and I had done quite a bit of walking that day, so I felt it was okay to splurge, especially considering that this was the house specialty.

I've tried many, many versions of Lobster Mac 'n Cheese since then. I recommend that you try the recipe this way the first time.  Then the NEXT time you make it (because there WILL be a next time), try it with different cheeses, or without prosciutto, or maybe with bacon.  The possibilities are endless.

Ingredients:
2 lobster tails, pre-steamed (unless you enjoy murdering lobsters, yourself)
1/2 lb. Cavatappi pasta (or you can use Rigatoni or Large Elbow macaroni)
1 c. fat free half n half
2 T. corn starch
1 t. butter
1 stick light cream cheese
1 c. white cheddar
1 c. sharp cheddar
1/2 c. parmesan
1 T. dijon mustard
kosher salt to taste
1 slice of prosciutto ham, minced fine
1 raw egg, beaten

Topping:
1 c. Italian bread crumbs
1/4 c. parmesan
1/4 c. butter, melted

In a large stock pot, add macaroni to salted boiling water.  Cook to al dente stage.  Drain and rinse with cool water, then return macaroni to the pot and set aside.

 

In a large saucepan over medium heat, melt 1 t. butter.  Whisk in corn starch until well blended.  Add prosciutto and continue stirring for about a minute.  Gradually whisk in half n half.  Add kosher salt to taste.  Stir until sauce thickens (6-8 minutes).  Turn heat to low and add cream cheese and mustard.  Stir until melted.  Turn off heat and then add additional cheddar cheeses.  Stir until well blended.  Set aside.  Stir beaten egg into the cooled macaroni mixture.  Then pour cheese mixture in and stir until well coated.   

Butter the bottom of a casserole dish and then spread macaroni mixture across evenly.  Cut cooked lobster vertically into fourths and lay on top of macaroni mixture, pressing the lobster gently down into the macaroni mixture.   Preheat oven to 400.  Prepare the crumb mixture by combining 1/4 c. melted butter, 1/4 c. parmesan, and 1 c. bread crumbs.  Sprinkle over the top of the dish.  Bake uncovered for about 20 minutes or until crumb topping is browned.